Stuffed summer squash

You know summer’s closing in when I start making stuffed squash again.

Stuffing squash is hardly an exact science. Any summer squash should do; I used zucchini last time, but I’ve also used globe and pattypan before. I’ve used brown rice and I’ve used bread crumbs (but never both together), and I often include cheese, although it’s not necessary. But no matter what, there’s always some vegetables, although the specific ones can vary depending on what’s in the fridge.

I actually like stuffed summer squash best when it’s vegetarian, but as I’ve mentioned before, T tends toward meatier dishes. So here’s how I made it last time around: